Forage Winter Cooking Class Schedule
At Forage we believe it is important that people can cook. It’s one of the ways that eating locally becomes more economical and healthier. With that in mind, we have created a winter schedule of cooking classes that are designed to inform and also teach technique not just recipes. The classes will be instructed by Wade Sirois (chef and owner of Forage and Infuse Catering) and Barb Thomas RHN (a holistic nutritionist and recent addition to the team). Wade has created classes that will highlight local ingredients, easy menu planning and simple life long techniques for making the most of your time and money. Barb then brings an incredible wealth of nutritional and culinary expertise that makes it easy to incorporate healthier eating into your daily life. Check out the entire list of classes on the Forage website.
Forage for the Holidays
Once again, Forage will be offering fresh Winter’s Turkeys for purchase. Turkey’s will be available for pick up on Wednesday, December 22nd and Thursday, December 23rd during regular Forage hours. Natural Free Range Birds are $3.85/pound and Organic Birds are $5.80/pound. They are available by preorder only and we’ll need a $20 non-refundable deposit by the end of the day Friday, December 17th.
We will also be making our famous Tourtiere. This year we will be using Broek Pork Acres pork, Vital Greens organic veal, Hoven Farm organic beef, carrots from Lund’s Organic Farm, garlic from Eagle Creek Farm, spices from Silk Road Spice Merchants, and onions from Broxburn vegetables. Tourtieres recipes can vary quite a bit in Quebec and traditionally they are seasoned with sweet spices like allspice and cloves. We make another version that is seasoned with sage, rosemary, and thyme. Our tourtieres are frozen uncooked, 9 inches round, over 2 pounds, and will feed 4-6 hungry people. They will be available as of Tuesday, December 14th until they are gone.
Forage will be closed Christmas Eve through January 2nd, and January 7th though January 10th, 2011.
Here’s the menu for the week of December 6th:
Monday – Braised Chicken
Sunworks Farm organic chicken braised in tomatoes, vegetables, herbs, and white wine served with mashed potatoes $14
Tuesday – Italian Meatloaf
Broek Pork Acres pork meatloaf with polenta, root vegetables, and herb gravy $13
Wednesday – Indian Vegetarian Plate
We are making a kale and green lentil curry along with a potato, squash, and chick pea curry and serving it with basmati rice $12
Thursday – Beef Pot Roast
Hoven Farms organic beef pot roast, vegetables, and jus $13
Friday – Roast Organic Chicken
Sunworks Farm roast organic chicken served with buttermilk mashed potatoes and our famous gravy $40 whole $26 half $15 quarter
This Week’s Side – Cranberry Pecan Slaw $4
This Week’s Stew – Elk Chili $7
This Week’s Soup – Chicken Wild Rice $7
Something Sweet – Cream Cheese Marble Brownie $4
Bread (Available Wednesday Until It’s Gone) – Forage Sourdough $4